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SPAGHETTI BOLOGNESE

An Italian classic

Estimated Prep Time: 10 minutes

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, finely chopped
2 celery sticks, finely chopped
500g minced beef
2 x 400g cans chopped tomatoes
2 tablespoons tomato purée
150ml red wine (optional)
150ml beef stock
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
400g spaghetti
Grated Parmesan cheese, to serve

1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery, and cook until softened, about 5-7 minutes
2. Add the minced beef to the pan and cook until browned, breaking it up with a spoon as it cooks
3. Stir in the chopped tomatoes, tomato purée, red wine (if using), beef stock, oregano, and basil. Season with salt and pepper
4. Bring to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened
5. Cook the spaghetti according to the package instructions. Drain and set aside
6. Serve the Bolognese sauce over the cooked spaghetti and sprinkle with grated Parmesan cheese

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